Abstract
A frame for successful interdisciplinary collaboration between chefs and scientists is suggested based on the author's experience and background. The author is former director of the now closed Nordic Food Lab. The learning potentials for both parties in these types of collaborations are elaborated.
Original language | English |
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Article number | 100132 |
Journal | International Journal of Gastronomy and Food Science |
Volume | 16 |
Number of pages | 4 |
ISSN | 1878-450X |
DOIs | |
Publication status | Published - 2019 |
Keywords
- Culinary innovation
- Food Design Thinking
- Interdisciplinarity